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1
In a saucepan, combine lowfat milk with 1/3 c. of the sugar; heat till scalding.
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2
In a bowl, beat egg yolks with remaining sugar and salt.
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3
Slowly whisk warm lowfat milk into the egg mix.
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4
Return to saucepan and cook over medium-low heat, whisking constantly, till custard thickens sufficient to coat a wooden spoon.
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5
Don't let mix boil or possibly it will curdle.
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6
Sprinkle gelatin over water to soften; stir into warm custard and remove from heat.
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7
Add in vanilla and strain sauce through a fine sieve.
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8
Cold custard by setting pan in a larger container filled with ice cubes.
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9
Stir occasionally till sauce starts to thicken and become syrupy.
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10
Whip cream till stiff.
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11
Puree Blackberries in a food processor or possibly blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side).
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12
Fold whipped cream into custard, then mix in pureed strained Blackberries.
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13
Rinse a 6-c. mould with cool water.
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14
Pour in custard mix and cover with plastic wrap.
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15
Chill till hard, about 4 hrs or possibly overnight.
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16
To serve, dip mould briefly in hot water, dry off and place serving plate over top.
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17
Quickly invert and turn out onto serving plate.
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18
Trim with fresh berries or possibly mint leaves.
